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Preheat the oven to 200ºC, gas mark 6. Spread the aubergine slices over a large oven tray, drizzle with the olive oil, season and roast for 25 minutes until tender and turning golden. Put the chicken steaks (frozen) onto another oven tray lined with baking paper and bake on the shelf above the aubergine for 25-28 minutes.
Melt the butter in a medium-sized saucepan. Once foaming, add the onion, season with salt and fry gently for 10-15 minutes until soft and golden. Stir in the garlic and chilli flakes, then continue to fry for a couple of minutes before adding the tomatoes. Bubble the sauce for 10-15 minutes, until thickened.
Take the trays out and switch the oven to the grill setting. Put 2 aubergine slices under each chicken steak. Spoon tomato sauce over each and top with the mozzarella and parmesan. Grill for 4-5 minutes until the cheese is molten, golden and bubbling. Dress the salad leaves with a little lemon juice and serve.
If you’re short on time, use a tub of Essential Tomato & Basil Sauce instead of making your own.
Typical values per serving when made using specific products in recipe
Energy | 1,987kJ/ 477kcals |
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Fat | 30g |
Saturated Fat | 13g |
Carbohydrates | 21g |
Sugars | 9.1g |
Fibre | 6.1g |
Protein | 27g |
Salt | 0.9g |
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